Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches.

MLA

Kou, Tingting, et al. “Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches.” Polymers (20734360), vol. 14, no. 14, July 2022, p. N.PAG. EBSCOhost, https://doi.org/10.3390/polym14142870.

APA

Kou, T., Song, J., Liu, M., & Fang, G. (2022). Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches. Polymers (20734360), 14(14), N.PAG. https://doi.org/10.3390/polym14142870

Chicago

Kou, Tingting, Jun Song, Mouquan Liu, and Guihong Fang. 2022. “Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches.” Polymers (20734360) 14 (14): N.PAG. doi:10.3390/polym14142870.